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Answer :
Final answer:
TCS foods prepared on-site must be labeled if held for longer than 24 hours, to ensure food safety by providing clear use or discard times and prevent the risk of foodborne illness due to bacteria growth in the 'danger zone' of 40 to 140 degrees F.
Explanation:
Time and temperature control for safety (TCS) foods are critical elements in preventing foodborne illness. TCS foods that are prepared on site and are ready to eat must be labeled if they are held for longer than 24 hours. The labeling is crucial to indicate when the food should be used by or discarded to ensure safety. Foods meant to be eaten hot should be kept hot until served, and foods meant to be eaten cold should be kept refrigerated until served.
TCS foods are at risk if they stay within the temperature 'danger zone' of 4 and 60 degrees C (40 and 140 degrees F) for more than two hours, as this range allows bacteria to multiply rapidly, increasing the risk of foodborne illness. Consequently, strict adherence to temperature control and proper labeling practices help prevent potential health hazards associated with bacterial growth.
It is essential to not only maintain proper temperatures but also to keep track of how long food has been held. Appropriate labeling helps manage this by providing clear information on the food's preparation and discard times, thus preventing the consumption of foods that could possibly lead to foodborne disease.
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